Vermonters Choose Healthy Eating Habits: Children and Time Impact Eating Choices Most Vermonter Poll March, 2008 Michele C.

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1 Vermonters Choose Healthy Eating Habits: Children and Time Impact Eating Choices Most Vermonter Poll March, 2008 Michele C. Schmidt Introduction The Vermonter Poll is an annual public opinion survey of Vermont residents who are 18 years of age and older, conducted by the Center for Rural Studies at the University of -profit agencies, government officials, and researchers. On the 2008 Vermonter Poll, six questions were asked of residents to understand their level of concern for eating healthy foods, what is important to them in preparing a healthy meal, and how their time influences their cooking and dining out practices (See Appendix A for a complete list of questions). Respondent demographics Slightly more than half of respondents surveyed are female (52%, 320) and 48% (294) are male. The average age of respondents was 56 years old (Std. = 15.3) with a median age of 57 years. The youngest age was 20 years, and the oldest was 95. Education data was collapsed into two categories, with 24% (149) having attained a high school diploma or GED certificate and 76% (465) completed some college education or a higher degree. Examining household income by median income in Vermont ($50,000), 39% (213) of respondents earn less than the median income in Vermont and 61% (335) earn at or above the median income. Respondents had a median household size of two, with a range of one to nine family composition showed that 72% (439) of households had no children, while 28% (17) had children in their household. The number of children in households ranged from 1 to 5 with a median and mode of two children. The majority of Vermonters surveyed reported that they are of a Caucasian decent (97%, 582). Findings Table 1 shows that the majority of Vermonters surveyed, 94%, are concerned with eating healthy foods. Women (97%, 308) are more likely than men (90%, 265) to be concerned about their eating habits (x²=9.55, p.01). In addition, people who are under 56 years of age and have children (95%, 143) are more likely to express concern for eating healthy foods than those under 56 without children (x²=3.06, p.10). Table 1. Concerned with eating healthy foods Yes No Total Ph mschmidt@uvm.edu 1

2 Table 2 shows that the when preparing a meal at home is the most important factor when preparing a healthy meal, over calories, cooking techniques, and portion sizes. Vermonter s who are under 56 years of age with children living at home (82%, 121) are more likely to feel that ingredients are the most important factor, compared to those who are in this age group and do not have children (71%, 97) (x²=15.17, p.01). Table 2. Most important factor when preparing a healthy meal at home Type of ingredients used Total number of calories Cooking techniques used Other Amount of food served Total Other important factors given by respondents include: All of the above or combination (8) Local/organic/quality ingredients (6) Amount of time to cook/prepare (3) Appearance/desire for food (2) Prepared foods based on dietary needs such as having diabetes or high cholesterol (2) Ease of preparation Like a good meal every night Nutrition Price Taste Theme / culture Whatever is available Table 3 reports that for almost two thirds of Vermont respondents, the ability to prepare a healthy meal is not impacted by the amount of time they have to cook. However, more than half those with youngsters at home who are under the age of 18 felt that time impacts preparing a healthful meal, compared to 30% of those without children (x²=27.72, p.01). Table 3. If ability to prepare a healthy meal is impacted by the amount of time respondents have to cook No Yes Total Ph mschmidt@uvm.edu 2

3 Table 4 shows that 51% of respondents reported not eating their dinner meal out at a restaurant, while 49% (299) reported going out between one and six times per week for dinner at a restaurant. Of those who eat out at least once a week at a restaurant, the average is 1.3 times a week, and the median and mode are one time a week. Though no statistical significance was found, groups with a higher average number of times eating out are those who feel they have limited time, that restaurant meals are equally healthy to those cooked at home, and live in an urban area. Table 4. Number of times respondent has dinner at a restaurant on a weekly basis Total Table 5 shows that two thirds of respondents indicated that meals served as restaurants are less healthy than meals they prepare at home. On the contrary, 31% noted that meals from restaurants are equally as healthy as a meal made at home. The majority of those polled (70%, 211) feel that the amount of time they have to cook a meal does not influence their dining out habits (Table 6). Those with children are more likely to perceive restaurant meals to be less healthy than meals made at home (x²=6.40, p.05); however they are also more likely to dine out for dinner when they have limited time (x²=3.06, p.10). Table 5. Perceived healthiness of meals at restaurant compared to meals at home Less healthy than a meal at home Equally healthy as a meal at home More healthy than a meal at home Total Table 6. If amount of time to cook influences frequency of eating out at a restaurant No Yes Total Ph mschmidt@uvm.edu 3

4 Methodology The data used in this report was collected by the Center for Rural Studies at the University of Vermont as part of the annual Vermonter Poll. The survey was conducted between the hours of 4:00 p.m. and 9:00 p.m. beginning on February 26, 2008 and ending on March 7, The telephone polling was conducted from the University of Vermont using computer-aided telephone interviewing (CATI). The sample for the poll was drawn using a simple random sample of telephone exchanges in the state of Vermont as the sampling frame. Only Vermont residents over the age of eighteen were interviewed. The poll included questions on a variety of issues related to public policy in the state of Vermont. There were 617 respondents to the 2007 Vermonter Poll (Version II). The results based on a group of this size have a margin of error of plus or minus 4 percent at a confidence interval of 95 percent. This report was compiled by Michele Cranwell Schmidt at the Center for Rural Studies. Appendix A. Q: q9 ******************** Now I have several questions about your meal choices. Of the following choices, which is most important to you when preparing a healthy meal in your home? 1.The type of ingredients used 2.The amount of food served 3.The total number of calories 4.The cooking techniques used 5.Another option (please specify) 6.I don't prepare meals [DO NOT READ] 7.Don't Know [DO NOT READ] 8.Refused [DO NOT READ] Q: q10 ******************** Are you concerned with eating healthy foods? 3.Don't know [DO NOT READ] Q: q11 ******************** Is your ability to prepare a healthy meal impacted by the amount of time you have to cook? 3.Don't know [DO NOT READ] Ph mschmidt@uvm.edu 4

5 Q: q12 ****************************** In a typical week, how many times do you have DINNER at a restaurant? Number of times [INTERVIEWER: Don't know = 8 Refused = 9] if (q12=0) skp q15 Q: q13 ****************************** Typically, do you think that a meal at a restaurant is: 1.Less healthy than a meal at home 2.Equally healthy as a meal at home 3.More healthy than a meal at home 4.I do not purchase meals at restaurants [DO NOT READ] 5.Don't know [DO NOT READ] 6.Refused [DO NOT READ] Q: q14 ****************************** Does the amount of time you have to cook influence how often you go to restaurants? 3.Don't Know [DO NOT READ] Ph mschmidt@uvm.edu 5